It’s good to be busy, they said…it’s good to keep yourself on your toes, they said……What they didn’t say was that you’d catch the death of cold and get bamboozled for weeks after. In return, the backlog of work just keeps piling up under you’re dead and buried underneath. Of course, work can’t be shirked, so blogging/cooking had to be sacrificed. Nevertheless, I’m back with a little tidbit, and a sweet one at that.
Technically, this involved no cooking, and thus a very easy short-cut menu to dessert land 😀 I made these Cake Truffles with the leftover batter from my Birthday cake; I made one small Red Velvet Cake (my birthday cake was one too), and used leftover Coconut-Cream Cheese frosting to make these…then covered them in chocolate, and sprinkles! HEAVEN!!!
I followed THIS recipe for the cake; it turned out really wonderful, moist and velvety. Only, I would beseech to use two or even three 8 or 9 inch pans because this recipe makes a LOT of batter, and I have had to deal with broken cakes and overflowing batter before, so I am more vigilant now.
Once the cake cools, crumble it up and mix it with the frosting. Then make cake balls. You can make Cake Pops too, but I added too much frosting and had to go for truffles, because my pops plopped over and died 😛
There’s not much of a recipe for this, all you need to do is go crazy. Here I’d like to add a little note….I used desiccated coconut in my frosting and it gave a lovely lift to the tangy cream cheese. You can avoid it if you wish. And you may also use whipped or white chocolate frosting, or simply use some condensed milk to make the cake balls.
These Red Velvet Cake Truffles make for a great present. Gift your friends or loved ones a box of these luscious truffles and they’ll be wanting for more. They’re also perfect for small parties, and get-togethers, especially when kids are involved. So if it’s your child’s birthday or a party he/she has to attend, make a few batches of these cake truffles, and you’re sorted!
The cake by itself is on the sweeter side, and thus the cream cheese frosting makes it perfectly balanced. So if you’re using any sweet frosting, I’d suggest that you add something to cut the sweetness. Like maybe a lemony frosting, or some salted caramel, peanuts, etc to top off the cake truffles? I know the combinations sound bizarre with Red Velvet, but trust me, I’ve tried them and they work. Also, dark chocolate, while not an usual combination, makes a great pairing as well. Anyway, ultimately the choice is yours…whatever floats your boat 😉
Red Velvet Cake Truffles
Ingredients: (measurements are approximate for 12 cake truffles)
- Red Velvet Cake – 1 small, recipe from here
- Cream cheese frosting – 1/2 cup
- Desiccated coconut – 3 to 4 tbsp
- Molten white chocolate – 1/2 cup
- Molten semi-sweet or dark chocolate – 1/2 cup
- Assorted sprinkles, beads, etc
- Crumble the cooled cake until it resembles breadcrumbs.
- To this, add the coconut-cream cheese frosting, 1 tbsp at a time until your cake mixture is soft and smooth, like dough.
- Don’t dump the entire frosting at once, and add only so much as needed to make a pliable dough.
- Make lemon-sized balls, and line them on a parchment paper, and refrigerate for an hour, or freeze for 30 mins.
- Melt some white and semi-sweet/dark chocolate by the double boiler method, or in a microwave.
- Bring the cake balls out and let it return to room temperate.
- Using a fork, dip them in choice of molten chocolate and place them back on the parchment-lined sheet.
- Drizzle chocolate sauce, or sprinkles or beads, etc over each truffle.
- Let cool until the coating has hardened.
- Serve immediately, or refrigerate until serving time.
- The cake truffles can be stored in an air-tight container for up to a week.